Tuesday, February 26, 2013

1/3 cup whole buckwheat rinsed and drained in water
1/3 cup millet rinsed and drained in water
1/3 cup Quinoa rinsed and drained in water ( use cracked wheat to substitute)
3/4 cup frozen peas or use your choice of vegetables (beans, carrots, cauliflower)
2 to 2 1/2 cups water or as needed, or use vegetable stock
1/2 teaspoon cumin seeds
2 two inch long cinnmon sticks
3 tablespoon oil

Heat oil in a pan on medium heat. Add cumin seeds and cinnamon. When the cumin seeds turn brown add the buckwheat, millet and quinoa, saute for a couple of minutes, add the frozen peas or vegetables. Saute for 30 seconds, add water and cook till the grains are done. While it is cooking keep an eye on it, stirring occasionally so that the bottom does not burn. When the grains are done they will become clear. Remove the cinnamon sticks before serving.

I like to make this dish for people who like alternatives to rice and wheat. This is very filling. Quick and easy to make. It uses very few ingredients.

The millet and buckwheat tend to get rancid very easily. I buy them in small quantities and store them in the refrigerator.

Remove and discard the outer peel of the brussel sprouts. Quarter the brussel sprouts. Remove and discard the ends of the zucchini Dice the zucchini and keep the vegetables aside.

To a pan on medium heat add oil and cumin seeds. When the cumin seeds turn dark add chopped green chili and ginger, saute for a few seconds, add parsley leaves saute, add peanuts and coconut, saute for few seconds add brussel sprouts and zucchini add a little water cover and cook until the vegetables are cooked. Takes about 8 to 12 minutes.
After the vegetables are cooked add salt to taste mix thoroughly add lemon juice mix and serve.

Heat 2 tablespoon of oil add Italian spice when the spice sizzles add minced garlic saute for a few seconds add basil leaves, saute for a few seconds add ground black pepper saute add the canned tomatoes let it come to a boil, add tomato paste and salt, let it cook for 5 minutes, turn the heat off, let it cool and keep it in the refrigerator until ready for use.

To make base:

2 1/2 cups all purpose flour
2 teaspoon of yeast
1 teaspoon of sugar
2 teaspoon of all purpose flour (for yeast to rise)
1/2 teaspoon of salt or to taste
2 tablespoon of olive oil
1 cup of water use bottle water. The chlorine in tap water inhibits yeast from rising

First prepare the yeast for fermentation. To a pan with lukewarm water add sugar, 2 teaspoon flour and yeast. Let is stand for 15 minutes in a warm place like the oven with the light on but power off until it has started frothing.

To made the dough, to a mixing bowl add 2 1/2 cups of flour, oil and salt.
Slowly add the fermented yeast mixture and make a dough. Leave the dough in warm place or in the oven with light on but power off for at least 4 hours for the dough to rise. While it is rising, knead the dough now and then to remove the air in it. The dough needs to be very elastic. You can prepare the dough overnight if so desired.

Divide the dough into 4. Using your hands or rolling pin, stretch it into a 9" round discs.

Topping:

2 tablespoon of mozzarella cheese (use rennet free)
A few black olives
Or use your favorite topping (suggested eggplant, bell pepper, zucchini, mushrooms, onion, tomato - except for the onion and tomato, preferably lightly cook the vegetables in a little oil before using as topping)

Assemble the pizza:

To each individual pie, first apply some tomato sauce, next apply some cheese and last of all the topping.

(Bake at 550 degrees closest to the heating element for 5 minutes. Then move it to the middle rack and bake for 5 minutes)

Pizza's are so popular everywhere. The base is crispy, the sauce is tangy and the cheese makes it gooey. The result is a very satisfying meal or snack anytime.

Dry roast the dhania or coriander seeds, channa dal and red chili until they are light brown and it gives out an aroma, remove from heat, let it cool and grind into a powder.Wash and cut the eggplants into quarters. Add salt to the cut eggplant, mix it in. Place it in a microwaveable bowl and cook for a total of 10 minutes. In between after 5 minutes take the bowl out and stir it and put it back to microwave and cook for rest of the 5 minutes. Place a pan on the burner on medium heat add oil, mustard seeds and urad dal. When the mustard seeds pop add the microwaved eggplant, stir for a few seconds, then cover and cook for 2 minutes. After 2 minutes remove the cover and stir. Add the ground powder as per preference. Cook for 10 secs and turn the heat off. Served with rice or chapati.This serves about 4 people.There are so many varieties of eggplant - Italian, Indian, Japanese etc. They come in many colors also. While picking eggplant they should feel firm, free of blemish and the stem should be green. This is native to India. It is so popular in India that there is at least one eggplant dish served during festivities and celebrations. There are numerous recipes for this versatile vegetable. "Ennai Kathirikai" is a very popular Tamil recipe.